Reviewed: Apr. 28, 2012

Love it. It's just perfect.

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Reviewed: Apr. 8, 2012

I'm rather obsessed with eggs benedict and the hollandaise sauce is what makes it or breaks it. Your's was perfect! Easy to do at home, and the cayenne was the perfect touch! Thank you for sharing this recipe.

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armand257

Reviewed: Mar. 3, 2012

SO good for eggs Benedict!!!

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RecipeAddict

Cooking Level: Expert

Reviewed: Feb. 29, 2012

WAY too much lemon, but if you bring it down to about 1 tsp it is lovely. I recommend at least doubling the recipe so you can be generous with the portions. Very quick and easy.

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MWoodruff

Reviewed: Feb. 4, 2012

My sauce was really runny, so I added a tsp of flour to it and it finally thickened up nicely. The lemon taste was strong at first, but after sitting for about 5 minutes was delicious. Also used about 1/2 tsp or more of cayenne pepper and my husband was raving about it.

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Corinnejs

Reviewed: Jan. 31, 2012

This was my first attempt at making Hollandaise sauce, and it was simple and delish! Thanks for sharing.

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AMYJ4KIDOS

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Burlington, Kentucky, USA

Reviewed: Jan. 1, 2012

Didn't have a double boiler so added water and butter in a pan on low on oven until melted through and slowly added in egg yolks and it worked out perfectly!

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arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Dec. 18, 2011

Really delicious and one of the easiest hollandaise sauce recipes. I loved how lemony it was. Definite keeper.

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janeb

Cooking Level: Expert

Home Town: Bel Air, Maryland, USA

Living In: Rehoboth Beach, Delaware, USA

Reviewed: Nov. 16, 2011

Finger licking good. Served with asparagus.

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JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Sep. 8, 2011

This was my first time making hollandaise and it came out GREAT! I found that as the sauce sat the lemon flavor intensified, so next time I will add a little less. I kept squeezing some in from a fresh lemon so I'm not sure exactly how much I used. I think the best way to judge is taste and if it's just about there, let it sit 5 minutes and it will be perfect. Otherwise I followed the recipe exactly and it was as good as you can get (better in some cases!) in any restaurant.

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